Cook Once Eat Twice Part 1: Breakfast to Lunch

Breakfast: Bacon and Eggs (Paleo Option) or Bacon With Breakfast Salad with Greens, Canteloupe and Fresh Basil (use this option for AIP, pictured below).  This AIP salad is so good that no dressing is necessary! 2016-07-30 10.36.28 If I was going to make a dressing I’d make my Lemon Basil Vinagrette  and just sub the lemon juice for lime juice.  But if you are short on time, then feel free to skip the dressing or just squeeze some lime on top with a drizzle of your favorite salad oil.  Pictured below I have a yummy drink of “bulletproof-ed” Roasted Dandelion Tea with a teaspoon of maple syrup and a tablespoon of coconut oil for a warm, comforting cuppa to go with my
breakfast.  If you are looking for a caffeine free alternative to tea or coffee and haven’t tried Roasted Dandelion Tea, I highly suggest doing so and putting it in the blender with the above additions until it is creamy and the color has lightened to a “latte” type color.  It’s really tasty and comforting and has great health benefits!

When you cook your bacon, cook twice as much as you plan on eating and reserving half for your lunch.  Also reserve all your bacon grease for your lunchtime dressing.

Lunch: Spinach Salad with Hot Bacon Dressing. For Paleo eaters, this is great with crumbled bacon and either boiled or fried egg on top (eggs and bacon left over from breakfast, 2016-07-30 17.10.20pictured to the left).  For AIP eaters, we sub the eggs with shrimp (leftover from shrimp stir-fry the night before or quick cooked in bacon drippings while veggies are prepped. They cook fast so not a lot of time is spent on prep).

2 cups fresh spinach.

1/2 chopped tomato.

1/2 diced avocado

1/4 cup green onions

3 ounces crumbled bacon

1 fried egg or 1 cup cooked shrimp

 

1/3 cup red peppers, reintroduced(omit for AIP)

3 ounces crumbled bacon (reserved from breakfast)

Hot Bacon Dressing: you will need the following (per person):

2 tablespoons bacon grease (also left over from breakfast), reheated.

1.5-2 tablespoons Apple Cider Vinegar (if you like it extra tangy then use 2 tbs.) OR 1.5 to 2 tbs Pineapple Juice

1 teaspoon Maple Syrup.

Combine ingredients and stir well, preferably using a small whisk or small food processor. It is possible to blend well with a fork if you prefer. Taste test after blending well and adjust to taste if needed for sweet or sour or savory. Pour over salad and enjoy.

 

 

 

2 Replies to “Cook Once Eat Twice Part 1: Breakfast to Lunch”

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